You are herepickles
pickles
Long term investments that cannot fail
Today I started to make long term pickles; those are pickles which take much longer to ferment, as the vegetables are cut in much larger pieces.
2 cauliflowers, 1 broccoli, one big carrot, half an onion, 2 stems of celery, 4 pieces of garlic (not sliced), and a whole bunch of fresh dill (roots included).
As herbs I add juniper berries, mustard seed, dried thym and clove pods. I added 40 grams of salt, a litle bit of juice of my pickled cabbage and I filled with spring water, till the Perfect Pickler was full.
Sauerkraut
The most traditional western pickle is of course sauerkraut, choucroute, pickled white cabbage.
It does not have a lot of ingredients, I made enough for a small Perfect Pickler pot.
1600 grams white cabbage, cut very fine.
1 grated red apple (160 grams)
1 table spoon Juniper berries
1/2 table spoon caraway seeds
18 grams sea salt
some juice from a pervious pickle as a starter.
As usual you can do it without the starter, but then you double the amount of salt.
Secrets of Pickles Rediscovered
A jar of your own handmade pickles; who would think there was such a mighty food right under our noses? And yet you will find no better source of core nutrition than this humble, old-fashioned food.
Good news! When you reintroduce pickles [the kind that teems with live-culture] on a regular basis,the body takes to them, improving digestion with every bite.Read more

